This recipe whizzes past many of the the traditional rules of risotto-making, but you’ll get creamy, uncompromising risotto all the same. Firstly, though for years, Judy Rodgers had added just-simmering stock to her risotto, as tradition would dictate, “Then, after I casually made a fine risotto using room temperature stock, I started experimenting with cold, warm, and hot stock and found I could make a creamy risotto with any one.” This means from now on, in perpetuity, you can grab any stock out of your fridge or pantry and get your risotto going right away, without waiting for a pot to simmer, saving yourself burner space and a pan to wash. Your dinner can be truly one-pot, without any compromise. “This convenient heresy alarms even longtime cooks at Zuni,” she continued, “but it has not failed me.” Rodgers also wasn’t concerned about how frequently you add more stock, or how much it absorbs along the way, as long as the grains don’t completely dry out. “It is only the final doses that require thoughtful judgment, to make sure you don’t add more stock than an al dente grain needs.” Recipe adapted very slightly from <a href="https://www.amazon.com/Zuni-Cafe-Cookbook-Compendium-Franciscos/dp/0393020436?tag=food52-20"><strong>The Zuni Café Cookbook</strong></a> (W. W. Norton & Company, 2002).

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